Allergens
Allergens, 16.03.2011
Studies estimate up to 5% of the population is affected by food allergies1,2. For people at risk, ingestion of the allergenic food, even at very low concentrations, can lead to severe allergic reactions. Beside, there are many people with food intolerances against lactose and gluten (coeliac disease).
People suffering from food allergies or intolerances have to avoid the corresponding allergen and therefore need proper labelling of food containing potential allergenic threats.
According to the European law (2007/68/EC, Annex IIIa) labelling of the following allergenic ingre-dients is required:
- cereals with gliadin/gluten
- milk (including lactose)
- tree nuts (hazelnut, almond, Brazil nut, cashew, pistachio, walnut, pecan, macadamia/ Queensland nut)
- eggs
- peanuts
- soy beans
- mustard
- sesame
- celery
- crustacean
- fish
- molluscs
- lupine
- sulphite (threshold 10 ppm).
Recently (obligatory from 2012!), thresholds for gluten-free products were defined (41/2009/ EC4). If containing a maximum of 20 ppm gluten a food can be declared as gluten-free. Thresholds for further allergens are discussed.
Eurofins offer a full combination testing program for all allergens /intolerances on the EU allergen list and is addressed to all parties of the food supply chain, from raw material and food producer till retailer. We provide expert service to select the optimal testing combination depending on your individual needs and to minimize the risk of cross contamination in your facility. A team of internationally recognised and leading scientists is working at Eurofins, also in leading positions of national and international commissions like CEN and DIN commissions for the standardization of allergen analysis.
Furthermore, our lab is accredited according to ISO 17025 akkreditiert and therefore offers highest quality standards. Our team regularly and successfully participates in proficiency testing schemes.